Pain a l'ancienne; Peter Reinhart's "The Bread Baker's Apprentice" version.Made a chilled dough with 80% water, retarded overnight, took about 4 hours to double today at RT, then "shaped" the very wet doughs and followed the recipe and gave no real final proof -- not my instincts to do this -- and the surface did look under-proofed. I think next time I will make the ciabatta variant and give the "shaped" doughs a further bench rise before baking.
Other than that; spectacular; chewy yellowish kinda sweetish crumb [not like added sugar or "evaporated cane juice" (mostly sugar) sweetened] but very subtle, and a crispy flavorful crust, just the ants pants and really easy to make [I'm sure it's much easier the second time around]. Could have baked a touch cooler too.
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